Source: Chef David Wolf
Edamame is an edible soybean variety and a delicious source of protein, fiber and other important nutrients. Most Ohio farmers grow field-grade soybeans that are used for things like biofuel and animal feed, but edamame is a special type that has been selected over time for flavor, size and digestibility.
For the vegetables:
For the dressing:
For the garnish:
For the noodles:
Heat 1 tablespoon of oil in a skillet or wok over moderate heat. Sauté the sliced onion and begin to caramelize. As onion turns translucent, then to a golden caramelization, add sliced mushrooms and sauté briefly. Follow with the mirin until mushrooms are tender and fully cooked. Add the garlic, ginger, lemon grass and red pepper. Cook briefly over low heat. Set aside to cool.
Dressing: In a large mixing bowl, whisk together garlic, ginger, soy sauce, rice vinegar, honey and sambal, sesame seeds and salt. Slowly drizzle in sesame/soybean oil blend while whisking briskly without interruption to form an emulsion.
Combine noodles, all the remaining vegetables, sprouts, edamame, tofu and sliced scallions with dressing to coat and evenly distribute the vegetables throughout. Taste and adjust seasoning if necessary.
Garnish with additional scallions, mint, cilantro and soy nuts.
Passionate about food? (Come on, who isn’t?) Got a recipe to share or a farmer story to tell? Send us a written piece or a cool photo you’d like to share at email@example.com for the chance to get published on FutureEats.com!